Skillet Chicken Pot Pie

Chicken Pot Pie

I am so excited to share this delicious chicken pot pie with you! It is made with an easy homemade crust, unlike most which call for canned biscuits. It’s got several more shortcuts that make it a perfect busy weeknight meal. I also have some very exciting news, I am now working with Babble’s Family Kitchen!

Skillet Chicken Pot Pie  Chicken

Skillet Chicken Pot Pie

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Skillet Chicken Pot Pie  ChickenLoading...


Ingredients For the Crust:
1 egg
1 stick butter, sliced in small pats and very cold
1 1/4 cups all purpose flour
1/2 teaspoon flour

Ingredients For the filling:
2 lbs boneless skinless chicken breasts, diced
4 stalks celery, sliced
4 medium carrots, sliced
1/2 large onion, diced
1 cup frozen, defrosted green peas
1 clove garlic, diced
2 cups chicken stock, warmed
1 teaspoon dried herbs de province
1/2 cup milk
3 tablespoons butter
3 tablespoons flour
kosher salt
2 tablespoons olive oil


Method For the Crust:
Preheat oven to 350 degrees.

Add flour, salt and sliced butter to your food processor. Pulse until mixture becomes grainy. Add egg and pulse just until dough comes together.

You can also use a hand-held pastry blender to blend the dough. Use the blender with the butter, flour and salt first to get a grainy mixture, then add the egg and mix until the dough comes together.
Form the dough into a disc and place in the middle of a gallon zip lock bag. Place in the refrigerator until ready to use.

Method For the filling.
Preheat oven to 350 degrees. Preheat large cast iron skillet. Salt and pepper diced chicken. Drizzle one tablespoon olive oil in skillet. Add chicken and cook until no longer pink. Remove chicken from pan and set aside. Drizzle pan with another tablespoon of olive oil. Add celery, carrots, onions and garlic. Sprinkle with a little pinch of kosher salt. Saute until vegetables just begin to turn translucent. Remove vegetables and set aside. Turn heat to low and add butter. Melt butter and then whisk in flour. Add a little pinch of kosher salt. Cook, while constantly whisking, for 2 – 3 minutes over medium heat, or just until flour smells nutty. Pour warmed chicken stock into pan and whisk well. Add herbs. Turn heat to high and bring to a boil while whisking constantly. Pour in milk and bring back to a boil. Turn heat off and add chicken and sauteed vegetables and defrosted peas.

Remove dough from refrigerator and leave in the gallon bag. Remove as much air from the bag as possible and leave the bag cracked to release any trapped air. Take a rolling pin and roll the dough to the edges of the bag, creating a uniform thickness. Don’t worry about rolling it into the corners of the bag. Cut off the top of the bag, so there is now just half the bag under the pie dough. Place the dough, dough side down and plastic side up on top of the skillet. Carefully peal off the plastic bag. Tuck in the edges of the dough so that all the dough is in the pan and sealed to the edges of the skillet. Cut vent holes in the pie dough with a paring knife.

Bake for 1 hour at 350 degrees.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

Did you make this recipe?

Be sure to share on Instagram with the hashtag #EclecticRecipes and tag me, @EclecticRecipes!

  13 Responses to “Skillet Chicken Pot Pie”

  1. Angelia McGowan — September 27, 2010 @ 3:26 pm

    Skillet Chicken Pot Pie

  2. D.S — September 27, 2010 @ 3:33 pm

    RT @EclecticRecipes: Skillet Chicken Pot Pie

  3. Lora — September 27, 2010 @ 5:19 pm

    Yum!RT“@EclecticRecipes: Skillet Chicken Pot Pie”

  4. Michelle — September 27, 2010 @ 5:59 pm

    This looks delicious. It’s not easy to get a mouthwatering photo of pot pie, but you totally did it.

  5. Shari — September 28, 2010 @ 8:26 am

    This Skillet Chicken Pot Pie looks scrumptious and I would like to make it tonight, but am unable to get to the recipe to print it.

    Thanks, Shari

    • Angie — September 28, 2010 @ 8:53 am

      So sorry Shari! I just emailed it to you.

      If anyone else wants it this morning, just drop me a line and I will email it to you as well,



  6. Harriet — September 28, 2010 @ 2:30 pm

    Looks like a great recipie, can you explain what you mean by ‘canned biscuits’ though? I live in England and I don’t think we have things like that.

    • Angie — September 28, 2010 @ 2:46 pm

      I think it’s better to use the homemade crust, but we do have canned biscuits here, they are in the refrigerated foods section, and they come in a flaky, savory, not sweet, variety that alot people use on this type of pot pie. Here’s a link to the most popular canned flaky biscuits we have,, my mom use to make these all the time. It seems southern women sometime in the fifties went crazy over these canned biscuits, however they are still really popular, as well as other canned refrigerated doughs. You can see alot of those products on the Pillsbury Website link above.

  7. Foodierama — September 28, 2010 @ 4:55 pm

    Skillet Chicken Pot Pie #foodie

  8. Shari — September 30, 2010 @ 7:45 am

    Thank you, Angie, for an absolutely heavenly and easy pot pie. I will be adding it to my “comfort food” file for making again and again.

  9. RavieNomNoms — September 30, 2010 @ 9:29 am

    Wow that looks really amazing! Love the bright colors!

  10. Grace — September 30, 2010 @ 1:51 pm

    Angie I love chicken pot pie and this one looks delicious. Would love the recipe, love trying new ones! [email protected]

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